|Name of the wine
IGP Terre Siciliane
Sicilia – Noto
|Vineyards Average Age
80 metres above the sea level.
|Number of vine per Ha
|Production per Ha
8° – 9°
Direct grape press and alcoholic fermentation of the liquid fraction made by wild yeasts in small stainless steel containers at a temperature of < 16°C.
Leave slowly to refresh at low temperature from its yeast, then place in a bottle with a slight carbon dioxide residue.
At least 3 months
Slim pink with brilliant reflexes, with persistent fine perlage, nose with intense fruity aromas of strawberry. In the mouth is large, soft and has a pleasant freshness.
Volé Mosso Rosato is produced with our Nero d’Avola grapes from the Southest part of Sicily. Besides reflecting its terroir, it shows great character: a fine and persistent perlage combined with a nice acidity make it balanced and pleasant.
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A wine that is delicate and soft like luminous, flowing lava, but at the same time strong and unstoppable like the life that generates it.A wine that is delicate and soft like luminous, flowing lava, but at the same time strong and unstoppable like the life that generates it.
|James Suckling||94 / 100|
|Vinous||89 / 100|
The soul of the silent volcano, unexpected and incandescent, giving life to perpetual movement, and the name of our wine. A force of nature that is irrepressible and seductive, and an expression of a unique terroir.
|Wine Advocate||92 / 100|
|James Suckling||93 / 100|
Grillo is a very versatile variety which, thanks to its characteristics, has a good potential for ageing and enjoys different vinifications. That is why Dott Moretti Cuseri tried to age it in wood and drink it just with his family and friends, who really appreciated it. As it was very successful, from 2015 he decided to launch it on the market.
|James Suckling||92 / 100|
|Wine Advocate||93 / 100|
|Vinous||90 / 100|
The Extra Virgin Olive Oil 100% Italian from Feudo Maccari estate comes from the selection of the best Sicilian cultivar:
Nocellara and Moresca.
In order to protect its important nutritional quality, the olive oil is obtained through cold mechanical procedures of extraction with temperatures below 27°C. The olive oil has a green-gold colour, a very fruity and full bodied aroma and taste, with hints of green tomatoes, grass clippings, almond, hazelnut and artichoke. Thanks to its excellent organoleptic characteristics and its great harmony, it can be considered a "universal" olive oil and suitable for every gastronomic use.